Events
Catering
Texas style barbecue and whole animal butchery brought to your gathering, all made from scratch with locally sourced ingredients.
Chapter 01
Full service, cooked from scratch
Appetizers, entrees, sides and desserts, all made from scratch in the same kitchen that runs the restaurant. The barbecue specialities are the house smoked brisket, the ribs and the pulled pork, which is the part most people book us for.
The meat comes off the same whole animal butchery that supplies the case, so a catered plate is cut from the same sourcing as anything you would buy at the counter.
A charcuterie board built at The Butcher's Pantry with salami roses, cheese and jam
Any event size
Weddings, corporate luncheons, birthday parties, graduations, holiday parties and fundraisers. Small enough to be a private dinner, large enough that eighty guests eat properly.
One customer put it plainly after a family reunion: a custom barbecue menu, eighty plus guests, and every single person impressed. Another booked a corporate event and described it as professional, punctual and delicious.
Chapter 03
A menu built with you, not picked off a list
We work directly with you on the menu, around the event type, the guest count and any dietary restrictions. There is no fixed package to choose between, because a graduation lunch and a winter fundraiser do not want the same food.
Start with a date and a rough head count and we can work back from there. Call (440) 999-0990 or send a message with the details.
Catering across Solon and the surrounding areas, from 33475 Station St. Call (440) 999-0990.
What to have ready when you call
None of this is required to start a conversation, but having it to hand turns one call into a quote rather than three calls into a maybe.
01
The date
Including whether it is flexible. Fridays and Saturdays book earliest.
02
Guest count
A rough number is fine at this stage. It drives almost everything else.
03
Event type
A wedding, a corporate lunch and a fundraiser each want different food.
04
Dietary restrictions
Tell us early. It is easier to build a menu around them than to retrofit one.
Fridays and Saturdays book earliest
Give us a date and a rough head count.
That is enough to start building a menu around your event. Everything else can be settled later.